We have, as always, been inundated with your responses. Today we bring you this recipe of Kerala's Irachi Ishtu (Chicken Stew) sent to us by Manju.

Ingredients

1 kg Whole skinless, bone-in Chicken (cut into medium sized pieces)

1 tbsp Butter

Two 1-inch sticks of Cinnamon

3-4 Green Cardamom

3-4 Cloves

1 tsp Whole black peppercorns

1 tsp Fennel seeds

1 Star Anise

1 Bay leaf

1 large or 2 medium Red Onions (sliced or cubed)

2 Green chillies (split lengthwise)

1-inch piece Ginger (thinly sliced)

4 cloves Garlic (thinly sliced)

8-10 Curry leaves

1 medium Carrot (cubed)

1 medium (russet or gold) Potato (cubed)

1/4 cup Green peas (optional)

1 tsp Coriander powder

1 1/2 tsp Garam Masala

1 can of Coconut milk

Salt to taste

Method

If using canned coconut milk, do not shake it, instead open it and scoop out the thick coconut cream from the top (1st coconut milk).

Then pour about 1/2 cup of the coconut milk in a separate bowl (2nd coconut milk) and to the remaining coconut milk add 1/2 cup water and keep aside (3rd coconut milk) .

In a large cooking pan, heat the butter and as it melts add all the spice mix ingredients and saute until you can smell the aroma of the spices (be careful not to burn)

Next add in the onion, ginger, garlic, green chillies and curry leaves along with a pinch of salt and cook until the onion is soft.

Then add the potato, carrots, green peas and Chicken pieces along with the 3rd coconut milk with enough salt and cover and let it cook on medium-low heat until chicken is almost cooked. You can stir occasionally.

To the 2nd coconut milk mix, add the garam masala and coriander powder, mix without lumps and add it to the stew.

Again cover and cook until the chicken is fully cooked and is bone-tender (it should come apart easily when pulled)

Finally take the 1st coconut milk (coconut cream), give it a stir.

Lower the heat to low and add the coconut cream to the stew. Stir well and turn off the heat.

Enjoy with hot lacy Appams

Some suggestions:

There is no need to add water for the gravy as the chicken itself will have enough moisture while it cooks and then there's coconut milk, however if you feel gravy is less after the initial cooking, then add some more water to the 2nd coconut milk mix along with spice powders.